I was thinking of what would happen if you were to add some milk sugar to an ESB. Does anyone have any experience or input into this possibility? Just an idea. Cheers.
I guess the questions is this, why would you want to make an ESB a little sweeter. Would you add lactose to a pale ale? If your answer is no, then don't do it with an ESB. The thought of adding lactose to an ESB to me just seems disgusting. I would keep the lactose to your porter's and stout's.
I guess the thought, while a bit alcohol induced last night, was that if you can have a milk stout, why couldn't you make a milk ESB? I guess in reality it would need to have a decent malt character beyond what an extract can deliver, but it was just a thought. Might be interesting to play with someday.